#mexical

White Chicken Chili Ingredients

1.5 lbs (3 medium) boneless and skinless chicken breasts

1 small onion, diced

2 garlic cloves, minced

1 tbsp oil (I use avocado oil)

3 cups chicken broth, low sodium

2 x 15 oz cans (3 cups) great Northern beans, drained and rinsed

2 cups corn

4 oz can diced green chiles

1 tsp cumin

1/2 tsp oregano

1/2 tsp chili powder

1/8 tsp cayenne pepper

1 tsp salt

Ground black pepper, to taste

Small bunch of cilantro, finely chopped

1/2 cup plain or Greek yogurt, fat 2%+

1 lime, juice of

Tortilla chips, avocado, more yogurt, limes, for serving

Instructions Healthy White Chicken Chili on the Stove

Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.

Add garlic and onion, sauté for 3 minutes, stirring occasionally.

Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.

In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.

Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.

Turn off the heat. Remove chicken and shred with 2 forks or meat claws.

Return chicken to the pot along with lime juice, cilantro and yogurt.